16 oz Creamette® Lasagna
1 1/2 lbs lean ground beef
1 1/2 cups chopped green onion
1 can (14 1/2 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce
1 jar (8 oz.) taco sauce
4 Tbsps ripe olives, chopped
1 each garlic clove, minced
1 tsp chili powder
1 can (16 oz.) refried beans
4 cups Monterrey Jack cheese, shredded
  chopped fresh cilantro leaves, optional

Cooking Directions:

1.  Prepare pasta according to package directions; drain.  Lay flat on foil to cool.

2.  Heat oven to 375°F.

3.  In a large skillet, brown meat. Add onion, stewed tomatoes, tomato sauce, taco sauce, olives, garlic and chili powder; simmer 5 minutes.

4.  Spread 1/2 cup meat sauce on bottom of 13 x 9 x 2-inch baking dish.

5.  Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.

6.  Spread one-third beans, 1-1/4 cups meat sauce and one-fourth cheese over pasta.

7.  Repeat layers twice.

8.  Cover with pasta, remaining sauce and cheese.

9.  Cover and bake 30 minutes; let stand 10 minutes before cutting.

10.  Garnish with fresh chopped cilantro, if desired.